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Rosemary is a popular member of the mint family, native to the Mediterranean regions near modern Greece. Poets and physicians from antiquity through the present day have lauded Rosemary. The name derives from the Latin for “Dew” (ros) and “Sea” (marinus). It can indeed survive with just the sea mist and ambient humidity in its native range. It has been long associated with memory, youth, fertility, romance. In Christian Mythology, The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the ‘Rose of Mary’. The culinary uses are many and it was also used as a preservative for meat prior to refrigeration along with Oregano and Thyme.



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Rosemary is a very chemically complex plant, and one that is loaded with antioxidants. Most antioxidants support a healthy inflammatory response, and so this seems to be the case with Rosemary. Rosmarinic acid, carnosic acid, and labiatic acid, all constituents of the rosemary plant are commonly used as a natural preservatives in the food industry. Rosemary also encourages healthy digestion and supports liver health. Because of its potent antioxidant properties, Rosemary and its various constituents have been the focus of numerous scientific studies and clinical trials.

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